I’m sharing a rich and moist marble Bundt cake that brings together the buttery density of pound cake with the elegance of chocolate and vanilla swirls. Topped with a smooth ganache glaze, it’s a beautiful centerpiece for any dessert table and incredibly satisfying to make.

Marble Bundt Cake with Ganache Glaze

Why I’ll Love This Recipe

I love how this recipe turns a classic pound cake into something more indulgent. The marbling is not only pretty but also gives each bite a mix of vanilla and chocolate. I find the sour cream keeps it ultra-moist, and the ganache on top adds a luxurious finish. It’s easy enough for a casual get-together but fancy enough for a celebration.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter, slightly cooler than room temperature
sugar
eggs, just at room temperature
sour cream (full-fat)
vanilla extract
all-purpose flour
baking powder
salt
cocoa powder
milk (for chocolate batter)
heavy cream
dark or semi-sweet chocolate (for ganache glaze)

Directions

I preheat the oven to 350°F (175°C) and grease a Bundt pan generously.
I cream the butter and sugar together until light and fluffy.
I beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
I mix in the sour cream and vanilla extract until smooth.
In a separate bowl, I whisk the flour, baking powder, and salt. Then I slowly mix it into the wet ingredients just until combined.
I divide the batter into two bowls. In one, I stir in cocoa powder and a splash of milk to create the chocolate portion.
I spoon the batters alternately into the pan, then gently swirl with a knife for the marbled effect.
I bake for 45–50 minutes, or until a toothpick inserted comes out clean.
While the cake cools, I heat heavy cream until just steaming, then pour it over chopped chocolate. I let it sit for a minute, then stir until glossy and smooth.
Once the cake is fully cool, I drizzle the ganache over the top and let it set before serving.

Servings and Timing

This recipe makes about 10–12 servings.

Prep time: 25 minutes
Bake time: 45–50 minutes
Total time: around 1 hour and 15 minutes

Variations

I sometimes use Greek yogurt or buttermilk in place of sour cream for a slightly different texture.
Instead of ganache, I like to dust it with powdered sugar for a lighter finish.
I make mini versions using small Bundt pans for individual servings—just reduce the baking time.
A coffee twist is great: I add a bit of espresso powder to the chocolate batter.
For a festive touch, I mix in orange zest or almond extract to switch up the flavor.

Storage/Reheating

I keep the cake in an airtight container at room temperature for up to 3 days.
To store longer, I slice and wrap pieces individually, then freeze for up to a month. I thaw slices at room temperature or warm them slightly in the microwave for a just-baked feel. The ganache holds up well even after freezing.

FAQs

1. Can I use yogurt instead of sour cream?

Yes, I often swap in full-fat Greek yogurt when I don’t have sour cream on hand. It gives a similar moistness and tang.

2. How do I prevent the cake from sticking to the pan?

I always make sure to grease every crevice of the Bundt pan thoroughly, either with butter and flour or a baking spray. Letting the cake cool for 10 minutes before inverting helps, too.

3. Can I skip the ganache?

Of course. I sometimes leave it plain or sprinkle powdered sugar on top instead. It’s still delicious without the glaze.

4. What’s the best way to get a nice swirl?

I spoon alternating batters into the pan and make just one or two gentle swirls with a knife. That way, I get clean patterns without overmixing.

5. Can I make this cake ahead of time?

Yes, I often bake it a day in advance. I store it covered at room temperature and add the ganache just before serving for the best texture.

Conclusion

This marble Bundt cake is a favorite of mine because it combines classic flavors with a beautiful presentation. The moist texture, rich swirls, and shiny ganache make it irresistible. Whether I’m baking for guests or just treating myself, it always hits the spot.